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    Home » RECIPE INDEX » SIDES

    Broiled Salmon Collars (Sake Kama)

    Posted on March 3, 2021 | Last updated on April 25, 2022 | By Kathleen Higashiyama | 2 Comments

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    Broiled Salmon Collars - The Heirloom Pantry Pin

    Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.

    Broiled Salmon Collars (Sake Kama) with Sapporo Beer and lemon.

    Broiled Salmon Collars (Sake Kama) is a flavorful, rustic Japanese dish commonly served in sushi restaurants. Hamachi collars (Hamachi Kama) are a tuna alternative that are also common on Japanese menus. The collars have a rich salmon flavor and a tender end of belly fat. The collars are rich, and therefore, difficult to overcook. Since there are no little pin bones, the flesh easily separates from the collarbone.

    This healthy fish recipe is loaded with flavor and cooks in less than 10 minutes. I serve it as a protein with a a bowl of Japanese rice and a vegetable, or as an appetizer with a side of soy sauce (shoyu) and lemon wedges. On the weekends, I enjoy sake kama with a cold Japanese beer.

    Jump to:
    • Salmon Collar Ingredients
    • How to Make the Recipe
    • Equipment to Make the Recipe
    • Are Salmon Collars Healthy?
    • Where to Buy Salmon Collars
    • Recipe Variations
    • What to Serve with Sake Kama
    • Broiled Salmon Collar
    • Food safety
    Japanese Salmon Collar Ingredients - collars, lemon, soy sauce, and santoku.

    Salmon Collar Ingredients

    • Salmon collars - Salmon collars are the cut of salmon that is found right behind the gills along the clavicle. The collars run along the top to belly of the fish and include the belly fat
    • Mirin - Mirin is an essential Japanese condiment. It is a cooking rice wine with a sweet, umami flavor. Mirin is similar to sake, but has a lower alcohol content and higher sugar content. 
    • Lemon - Lemon wedges offer a tart, refreshing flavor to the dish. One squeeze of lemon juice brightens the flavor and is a delicious contrast to the sweetness of the mirin.
    • Soy sauce - Soy sauce, or shoyu in Japanese, is an essential condiment in Japanese cooking. Dip the salmon collars in soy sauce for a salty flavor.
    Collars on a baking rack with mirin, lemon, and tongs.

    How to Make the Recipe

    Broiled Salmon Collars only take a few simple steps and minimal preparation. They're a delectable addition to your weeknight dinner rotation.

    1. Turn on the oven - Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).
    2. Prepare the rack - Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
    3. Prepare the fish - Arrange the fish skin side down on the rack and brush with mirin. Let the mirin sit on the fish for 10 minutes.
    4. Cook the fish - Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
    5. Serve - Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.

    Store leftovers in an air-tight container or wrap in foil and refrigerate. To reheat, heat the oven to 350 F, remove the collars from the refrigerator, and allow the collars to reach room temperature (about 15 minutes). Place the collars on a baking sheet and heat for 7-10 minutes. Serve with lemon and soy sauce.

    Equipment to Make the Recipe

    Salmon Collars requires a few kitchen essentials, all of which can be used for many other common recipes. To make this salmon, you will need a knife to slice the lemon and separate the collars into two individual collars, a cutting board, baking sheet, and cooling rack.

    To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.

    Squeezed lemon on Broiled Salmon Collars (Sake Kama).

    Are Salmon Collars Healthy?

    Salmon collars are a healthy source of protein, omega 3 fatty acids, and vitamin B12. It is also high in vitamins D, potassium, and iron. Pair this healthy fish with a delicious vegetable, like Furikake and Lemon Shishito Peppers and Elote-Style Corn with Furikake.

    Learn more about the health benefits of salmon here.

    Where to Buy Salmon Collars

    Salmon collars are widely available. Local fish mongers, seafood markets, and Japanese grocery stores (e.g. Nijiya, Mitsuwa, and Marukai) commonly carry salmon and hamachi collars. You can even ask the fish department at your local grocery store if they have any collars left over. If you are based in the San Francisco Bay Area, I highly recommend Four Star Seafood, a chef-curated grocery service.

    Broiled Salmon Collars (Sake Kama) with Shoyu and lemon Flatlay.

    Recipe Variations

    There are plenty of delicious salmon collar, or sake kama, variations. Here are some of my favorites:

    • Salmon collars with garlic powder and soy sauce
    • Salmon collars with lemon and togarashi, or Japanese chili powder
    • Hamachi kama, or Japanese amberjack collars, with mirin

    What to Serve with Sake Kama

    We typically enjoy broiled salmon collars with Japanese white rice and a yummy side. Here are our favorite sake kama sides:

    • Furikake and Lemon Shishito Peppers
    • Spicy Kani Salad
    • Elotes Style Corn with Furikake
    • Pan Fried Potatoes with Herbs

    If you want a more comprehensive list of our favorite salmon sides, check out 15 Best Salmon Side Dishes.

    Broiled Salmon Collars (Sake Kama) on serving plate with beer.

    Broiled Salmon Collar

    Kathleen Higashiyama
    Broiled Salmon Collars, also known as sake kama, is a succulent, tender fish dish that many Japanese restaurants serve. It takes less than 20 minutes to make with only four ingredients and is rich in flavor and Omega-3 fatty acids.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 7 mins
    Total Time 17 mins
    Course Appetizer, Dinner, Main Course, Side Dish
    Cuisine Japanese
    Servings 4
    Calories 254 kcal

    Ingredients
      

    • 4 Salmon collars
    • 2 tablespoon mirin
    • Lemon wedges for serving
    • Soy sauce for serving

    Instructions
     

    • Place the oven rack 6-8 inches away from the top of the oven. Turn the broiler on the high setting (500°F).
    • Place a cooling rack on a baking sheet. Brush the cooling rack with vegetable oil to prevent the fish from sticking to the rack. If you don't have a rack, line a baking sheet with aluminum foil and brush with oil.
    • Arrange the fish skin side down on the rack and brush each collar with mirin. Let the mirin sit on the fish for 10 minutes.
    • Place the baking sheet on the top oven rack and broil for 7-10 minutes. The fish will look browned and blistered and the flesh will be flaky and tender.
    • Plate the fish and serve with lemon wedges and soy sauce for dipping. Squeeze the lemon juice on the fish and enjoy.

    Notes

    Store leftovers in an air-tight container or wrap in foil and refrigerate. To reheat, heat the oven to 350 F, remove the collars from the refrigerator, and allow the collars to reach room temperature (about 15 minutes). Place the collars on a baking sheet and heat for 7-10 minutes. Serve with lemon and soy sauce.

    Nutrition

    Calories: 254kcalCarbohydrates: 4gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 140mgPotassium: 833mgSugar: 2gVitamin A: 68IUCalcium: 20mgIron: 1mg
    Keyword broiled fish, broiled salmon collar, broiled salmon collars, fall appetizer, fish dinner, healthy dinner, japanese appetizer, japanese fish, japanese salmon, sake kama, salmon, salmon collar, weeknight dinner
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Laura

      March 04, 2021 at 6:41 am

      5 stars
      This sounds like such a tasty dinner!

      Reply
    2. Mariko

      December 06, 2021 at 12:35 pm

      5 stars
      This was so easy and delicious! Thanks!

      Reply

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